Raspberry/Blueberry Mini Muffins
Nutritional Info
- Servings Per Recipe: 48
- Amount Per Serving
- Calories: 61.5
- Total Fat: 2.8 g
- Cholesterol: 5.0 mg
- Sodium: 34.0 mg
- Total Carbs: 6.2 g
- Dietary Fiber: 0.4 g
- Protein: 1.0 g
View full nutritional breakdown of Raspberry/Blueberry Mini Muffins calories by ingredient
Introduction
Adapted from a recipe by Emeril--lower sugar, smaller muffins, and a few other changes (to cope with the Splenda). Can also make full size muffins. (Makes 24 mini or 12 full size.) Adapted from a recipe by Emeril--lower sugar, smaller muffins, and a few other changes (to cope with the Splenda). Can also make full size muffins. (Makes 24 mini or 12 full size.)Number of Servings: 48
Ingredients
-
Dry ingredients:
2 c. white flour
2/3 c. Splenda
2 t. baking powder
2 t. baking soda
1/2 t. salt
1/4 t. ground cinnamon
Wet ingredients:
2 eggs
1 stick (8 T.) unsalted butter
2 containers (1 c.) lemon yogurt
3/4 c. fresh blueberries
3/4 c. fresh raspberries
Topping:
1/2 c. chopped black walnuts
1/2 c. Splenda brown sugar blend
Directions
Preheat oven to 400 F.
Line mini muffin pan with paper cups.
Melt butter and let stand to cool. While butter is cooling, mix together topping (walnuts and brown sugar blend).
Sift dry ingredients together in a large mixing bowl.
Beat eggs in a smaller bowl, then stir in butter and yogurt to blend.
Add wet ingredients to dry ingredients and stir just until blended (batter will be lumpy; don't overmix). If batter is too thick to stir until dry ingredients are moist, add a few tablespoons of water.
Fold in berries, trying not to break them.
Fill muffin cups.
Add topping on each muffin.
Bake for 9 minute for mini-muffins (or until a toothpick comes out clean). For full size muffins, keep ingredients and temperature the same; increase baking time (12-15 minutes).
Serving Size: Makes 48 mini muffins
Number of Servings: 48
Recipe submitted by SparkPeople user AVIETTO.
Line mini muffin pan with paper cups.
Melt butter and let stand to cool. While butter is cooling, mix together topping (walnuts and brown sugar blend).
Sift dry ingredients together in a large mixing bowl.
Beat eggs in a smaller bowl, then stir in butter and yogurt to blend.
Add wet ingredients to dry ingredients and stir just until blended (batter will be lumpy; don't overmix). If batter is too thick to stir until dry ingredients are moist, add a few tablespoons of water.
Fold in berries, trying not to break them.
Fill muffin cups.
Add topping on each muffin.
Bake for 9 minute for mini-muffins (or until a toothpick comes out clean). For full size muffins, keep ingredients and temperature the same; increase baking time (12-15 minutes).
Serving Size: Makes 48 mini muffins
Number of Servings: 48
Recipe submitted by SparkPeople user AVIETTO.